Chocolate milk mechanics question

  • Thread starter aspodkfpo
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In summary: As you say, the wave is a continous medium, not two separate "blocks". This is not a shear wave as in a solid, where the solid is made of two separate halves that slide sideways over each other.In summary, the conversation discusses the model presented in a physics solution that ignores the white milk in the middle and how it affects the kinetic energy of the wave. The mixing of chocolate and plain milk is also mentioned and how it may dissipate the kinetic energy at a microscopic level. The forces exerted by the liquids on each other are also questioned, and the idea of the wave being made up of two separate blocks is refuted. The mechanics of how gravitational potential energy is converted into horizontal kinetic energy is also
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aspodkfpo
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Homework Statement
below
Relevant Equations
below
https://www.asi.edu.au/wp-content/uploads/2018/07/ASOE_2017-Physics-solutions.pdf

Question 11 b)
I don't see why they ignore the white milk in the middle in their model. Nor do I understand how they get that the white milk is also traveling at U. As for the rest of the algebra, there's no need to explain.

Do not understand 11c) statements:
- "Chocolate and plain milk might mix: any mixing will dissipate the kinetic energy of the wave at a microscopic level."
- "The chocolate milk and plain milk will also exert forces on each other. The wave is not made up of two blocks!" - Don't two blocks also exert forces on each other? What difference is the force exerted by these liquids on each other? What force is exerted by these liquids on each other?

Not to sure on the inner mechanics of how gravitational potential energy gets changed into a horizontal kinetic energy (normally its via a ramp). Someone explain please.

Please help.
 
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aspodkfpo said:
Question 11 b)
I don't see why they ignore the white milk in the middle in their model.
Me neither. If blocks 2 and 4 gain KE then all of the milk does. The only difference is that blocks moving vertically will move at a different speed from those going horizontally because they have a different distance to travel.
Arguably, the model should have a portion of the plain milk moving vertically up all the way along. The speeds of the vertical and horizontal movements would reduce as you go to the right along the tank. Similarly, the descending mix. Overall, it may look like an "irrotational flow".
Or, to keep it simple, make blocks 3 and 4 adjacent to 1 and 2, leaving the rest of the tank static. This would get close to their equation, but still needs terms for the KE of 1 and 3.
aspodkfpo said:
Chocolate and plain milk might mix: any mixing will dissipate the kinetic energy of the wave at a microscopic level.
Yes, the boundary would not be stable. Likely to be places where parts of block 2 go ahead, punching to the right, while at other parts of the boundary some plain milk backwashes into the chocolate. A bit like cells in convection.
aspodkfpo said:
The chocolate milk and plain milk will also exert forces on each other. The wave is not made up of two blocks!
Eh? No idea what they are getting at.
 

1. How does chocolate milk get its color?

Chocolate milk gets its color from the cocoa powder that is added to regular milk. Cocoa powder is made from the roasted and ground cacao beans, which give chocolate its characteristic brown color.

2. What is the science behind the mixing of chocolate milk?

The mixing of chocolate milk involves the principles of diffusion and emulsification. The cocoa powder, which is hydrophobic (water-repelling), is dispersed into the milk by agitating it. This creates a suspension of tiny cocoa particles in the milk, giving it a smooth and creamy texture.

3. Why does chocolate milk taste different from regular milk?

The addition of cocoa powder to milk not only changes the color but also alters the taste. Cocoa powder contains compounds such as theobromine and caffeine, which give chocolate its distinct flavor. Additionally, the sugar and other flavorings in chocolate milk also contribute to its unique taste.

4. How does the fat content affect the consistency of chocolate milk?

The fat content in chocolate milk, usually from the milk itself or added cream, affects its consistency by making it thicker and creamier. This is because fat molecules are hydrophobic and tend to stick together, creating a thicker and smoother texture in the milk.

5. Can the temperature of the milk affect the taste of chocolate milk?

Yes, the temperature of the milk can affect the taste of chocolate milk. Cold milk tends to have a more muted flavor, while warm milk can bring out the flavors of the cocoa powder and other ingredients. This is why many people prefer to drink hot chocolate, as the warmth enhances the taste of the chocolate milk.

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